-=> On 05-09-18  17:05,  Mike Powell <=-
 -=> spoke to Michael Loo about 696 Campari <=-

 MP> Who are your favorite artists?  Mine include
 MP> Picasso, Dali, and Escher.
 
I'm not a fan of the first two, but really like Escher.  We have
several prints of his works on the walls in our house.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: STIR-FRIED SCALLOPS WITH LEEKS
 Categories: Stir fry, Seafood, Chinese
      Yield: 4 servings
 
      1 lb Fresh scallops
      1 lb Leeks
  1 1/2 tb Oil, preferably peanut
      2 tb Scallions; coarsely chopped
      1 tb Garlic; coarsely chopped
      2 ts Fresh ginger; finely chopped
    1/2 ts Salt

MMMMM---------------------------SAUCE--------------------------------
      2 tb Dark soy sauce
      2 ts Chili bean sauce
      2 tb Rice wine or dry sherry
      2 ts Sugar
      2 ts Sesame oil
 
  If the scallops are very large, cut them in half. They are cooked
  when they are slightly firm to the touch. I find scallops at their
  best when they are just barely cooked through.
  
  DRY THE SCALLOPS WITH PAPER TOWELS and set aside. Trim the leeks and
  discard any yellow parts. Cut the leeks at the point where they begin
  to turn green and discard the green parts. Split the white parts in
  half. Cut the white parts of the leeks at a slight diagonal into
  2-inch segments. Wash them well, several times, in cold water. Heat a
  wok or large frying pan until it is hot, then add the oil, leeks,
  scallions, garlic, ginger and salt and stir-fry for 1 minute. Add the
  sauce ingredients and stir-fry the mixture for 3 minutes. Lastly, add
  the scallops and continue to stir-fry for 4 more minutes, or until
  the scallops are just cooked. Serve at once.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
  From: Karen Mintzias                  Date: 03-22-94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:53:59, 10 May 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01